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Crunchy Carrot Ribbon Salad

Prep Time:

10 Minutes

Cook Time:

35-40 Minutes

Serves:

8-10 People

Level:

​

About the Recipe

My new obsession!! Carrot ribbon salad with crispy rice for the perfect crunchy bite.

Ingredients

Ingredients:

  • 6–8 large carrots


Crispy Rice:

  • 1 cup cooked white rice

  • 1 tbsp sesame oil

  • 1 tbsp chili paste (Sambal Oelek)


Dressing:

  • ¼ cup low-sodium soy sauce

  • ¼ cup seasoned rice vinegar (slightly sweet)

  • 2 tbsp avocado oil

  • 1 tbsp brown sugar

  • 1 tbsp chili paste (Sambal Oelek)

  • 1 tsp toasted sesame seeds

  • Juice of 1 lime

  • 1–2 garlic cloves, minced

Preparation

Directions:


  1. Preheat the oven

    • Set oven to 400°F (200°C).

  2. Crispy Rice

    • Spread the cooked rice on a parchment-lined baking sheet.

    • Drizzle with sesame oil and chili paste, then toss to coat.

    • Flatten into an even layer and bake for 35–40 minutes, tossing occasionally, until golden and crispy.

    • Let cool completely.

  3. Carrot Ribbons

    • Peel carrots.

    • Using a vegetable peeler or mandoline, slice into thin ribbons.

    • Place ribbons in a large mixing bowl or jar.

  4. Dressing

    • In a small bowl, whisk together soy sauce, rice vinegar, avocado oil, brown sugar, chili paste, sesame seeds, lime juice, and garlic until smooth.

  5. Assemble

    • Add crispy rice to the carrot ribbons.

    • Pour dressing over and toss (or seal the jar and shake) until everything is evenly coated.

  6. Serve

    • Enjoy right away for maximum crunch.

    • If storing, keep crispy rice separate and add just before serving to prevent sogginess.


For perfectly thin carrot ribbons, I like using a mandolin — you can find a safe one linked below.


Safe Mandolin: https://amzn.to/4lkq3zD

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